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'Miracle' Pop Up Holiday Cocktail Bar Is Everything

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'Miracle' Pop Up Holiday Cocktail Bar Is Everything


December 7, 2018

We love being a little extra here at The Wendy Show. There are a few times a year when it’s encouraged and Christmas is one of those times. Fortunately, Miracle has come through to fulfill our Christmas dreams.

Miracle is a Christmas-themed pop-up cocktail bar that serves up delicious, high quality cocktails. Unlike most pop ups, Miracle has over 80 locations throughout America, Canada, Mexico, England, and New Zealand. There’s no question that Miracle is the place to be to light up your holiday with friends and family, but we had to see it for ourselves.

We headed out to Miracle on 9th Street, the pop up that started it all here in New York City, and spoke with Miracle’s cocktail curator Joann Spiegel. As an regular Wendy Watcher hailing from Ireland, Spiegel was happy to recreate Miracle’s Christmapolitan cocktail to the Ho, Ho, How You Doin’ cocktail that the whole family can enjoy together.

Miracle’s recipes for Wendy’s take on the Christmapolitan are below, as well as the Partridge in a Pear Tree, and Bad Santa. Better yet, find a Miracle Pop Up near you to get the full festive experience!


Ho, Ho, How You Doin' Mocktail


  • 1.5 oz Spiced Cranberry Sauce*
  • .75 oz Lime Juice
  • .25 oz Elderflower syrup
  • 2 Rosemary sprigs 
  • Top soda water


  • Place one of the rosemary sprigs into your Miracle cocktail shaker. Lightly press sprig with a muddler. Add all liquid ingredients (expect soda) into the cocktail shaker, add ice and shake for 10 seconds. Double strain into a pre chilled Miracle coupe and top with ounce of club soda. Garnish with remaining rosemary sprig.


Yield: 68 oz


  • 32 oz 100% cranberry juice
  • 1 can (14 oz /397g) jellied cranberry sauce
  • 16 oz water
  • 580 g brown sugar
  • 230 g white sugar
  • 4 oz orange juice
  • 20 g orange zest
  • 6 cinnamon sticks
  • 5 g whole allspice
  • 5 g Kosher salt
  • 3 g freshly grated nutmeg
  • 2 g ground cloves


  • Heat all dry spices till aromatic in a medium saucepan. Add all remaining ingredients and bring to a boil over medium heat. Once boiling, reduce heat to maintain a simmer for 15 minutes. Jellied cranberry will break down but may need to be whisked to blend with liquid ingredients.
  • Remove from heat. Allow to cool and then strain with a mesh strainer or chinois. Bottle and refrigerate.


Miracle's Bad Santa Cocktail


  • 5 (750 mL) bottles Plantation 5-year Barbados Rum
  • 3 (750 mL) bottles Batavia Arrack
  • 3 (750 mL) bottles Plantation Overproof
  • 85 oz Spiced Coconut Syrup**
  • 85 oz lemon juice
  • 101 oz pineapple juice (Dole)
  • 237 oz whole milk
  • 1 tsp coconut butter per drink order

Garnish: dehydrated pineapple ring


  • For this cocktail, you’ll be creating a non-clarified milk punch. Before batching, you’ll first need to curdle the milk. To do this, mix the milk and lemon juice. After about a half hour, you’ll notice a separation of curds and a whey/lemon juice mixture. Strain this through a chinois and discard the hardened curds. Add the rest of the ingredients to the liquid mixture.
  • To serve per order: Pour 6 oz of batch into a kettle, heat until hot, but do not boil. Pour onto a teaspoon of coconut butter that you have waiting inside the Miracle® Santa Head mug. Place dehydrated pineapple ring on edge of mug.


Yield: 166 oz


  • 100 oz coconut water
  • 3000 g cane sugar
  • 110 g ginger root peeled and chopped
  • 100 g of black tea leaves
  • 10 g of each: whole clove, cinnamon stick,
  • fennel seeds, vanilla bean, caraway seeds,
  • coriander seeds, whole back peppercorn


  • Grind and toast dry spices in dry pot over medium high heat until aromatic, then add coconut water, sugar, ginger (leave the tea out) and cook for 20 minutes on low-medium heat. Remove from heat then add the tea   and allow to rest overnight. Strain through chinois.



Miracle's Partridge in a Pear Tree Cocktail


  • 1½ oz reposado tequila (Espolòn)
  • ¾ oz pear brandy (Poire William)
  • ¼ oz mezcal (Del Maguey Vida)
  • 1 oz Spiced Brown Sugar Syrup***
  • ¾ oz lime juice
  • 1 egg white
  • Club soda
  • 3 dashes Angostura Bitters
  • Garnish: grated cinnamon


  • In a cocktail shaker add all ingredients except for the club soda and dry shake without ice. Next fill the shaker with ice and shake well. Double strain into an iced filled Miracle® Collins Glass and top with soda. Grate cinnamon over top of glass.


Yield: 77 oz


  • 32 oz water
  • 1810 g light brown sugar
  • 8 cinnamon sticks
  • 3 g whole cloves
  • 20 g green cardamom pods
  • 5 g whole black peppercorn
  • Peel of 1 orange


  • Crack the dried spices in base of medium sized pot. Toast dry spices in dry pot over medium high heat, until aromatic. Next add water and bring to a boil. Allow to boil for 3 minutes. Lower heat and add sugar. Heat again until simmering and sugar has dissolved. Add the orange peel, cool, then pour through a fine mesh strainer to remove graininess of spices. Bottle and store in refrigerator.


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